Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and return the pasta to the pot while still hot.

In the meantime, ddd the coconut milk, sun-dried tomatoes (with their oil), miso, nutritional yeast, and onion powder to a blender. Blend until completely smooth and creamy.

Pour the sauce over the hot pasta and stir until fully coated. Season with black pepper and garnish with something green if you’re feeling fancy.